Hot Chai Chai Chocolate Recipes

Steps:

• In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.

Steps:

• Place about 12 ounces chocolate and chopped vanilla bean in food processor. Pulse just until chocolate is granular. Transfer to a large bowl.
• 2. Place about 10 ounces chocolate and ground ginger in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture.
• 3. Place remaining chocolate, nutmeg, cardamom and peppers in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture. Stir well.
• 4. Spoon into half-pint jars or small zip-lock bags. Makes about 7 ½ cups.
• Hot Chocolate Chai: Pour 1 cup scalded milk into a mug. Add 2 to 4 tablespoons mix; whisk well.
• White Christmas Lattes: Combine equal parts strong coffee and Hot Chocolate Chai.
• White Chocolate Chai Fondue: Heat 1/3 cup heavy cream in a small saucepan over medium heat; add 1 cup mix and whisk.

Steps:

• Place about 12 ounces of chocolate and vanilla bean in food processor. Pulse until chocolate is granular. Spoon into jars.
• Place about 10 ounces of chocolate and ground ginger in food processor. Pulse until chocolate is granular. Add to jars on top of chocolate/vanilla layer.
• Place remaining chocolate and ingredients into food processor. Pulse until chocolate is granular. Spoon final layer and seal.
• Directions to make:.
• For hot chocolate chai pour one cup hot milk into mug and add 2-4 tablespoons mix. (Be sure to mix the layers before adding to milk.) Whisk well.
• For white Christmas lattes combine equal parts strong coffe and hot chocolate chai (see directions above).
• For white chocolate chai fondue heat 1/3 cup heavy cream in a small saucepan over medium heat. Add one cup of mix and whisk well. (Goes great with pretzels).

Steps:

• Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.
• Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.
• Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.